Ingredients with Measurements:
- 8 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of grated Formaggio Bastardo del Grappa cheese
- 1 tablespoon of olive oil
- 2 cups of fresh spinach leaves, chopped
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper.
3. Add the grated Formaggio Bastardo del Grappa cheese to the egg mixture and stir to combine.
4. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
5. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Pour the egg mixture into the skillet and use a spatula to evenly distribute the spinach.
7. Cook the frittata on the stovetop for 3-4 minutes or until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the frittata is set and the top is golden brown.
9. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 220
Fat: 16g
Protein: 15g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 490mg
Substitutions for ingredients:
- Formaggio Bastardo del Grappa cheese can be substituted with any other hard cheese like Parmesan or Pecorino Romano.
- Spinach can be substituted with any other leafy green like kale or Swiss chard.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor.
- Use different types of cheese like feta or goat cheese.
- Add cooked bacon or ham for a meatier frittata.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to gently lift the edges of the frittata to ensure it is not sticking to the skillet.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the frittata, place it in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the frittata on a platter with a sprinkle of fresh herbs like parsley or basil.
Garnishes:
Garnish the frittata with a sprinkle of grated cheese or a drizzle of olive oil.
Pairings:
Serve the frittata with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
- Grilled zucchini with balsamic glaze
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently lift the edges and release it from the pan.
- If the frittata is not setting in the oven, increase the baking time by a few minutes.
Food safety advice:
- Be sure to cook the frittata to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover frittata in the refrigerator within 2 hours of cooking.
Food history:
Frittatas are an Italian dish that originated in the 16th century. They were traditionally made with leftover vegetables and cheese.
Flavor profiles:
This frittata has a savory and slightly salty flavor from the Formaggio Bastardo del Grappa cheese and a fresh taste from the spinach.
Serving suggestions:
Serve the frittata for breakfast, brunch, or as a light dinner.
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Region: Italian